Mushroom & lentil spaghetti Bolognese
Loaded with vegetables, this mushroom and lentil spaghetti Bolognese is a delicious go-to family meal popular with kids and adults, vegetarian or not. Serves 6‒8
INGREDIENTS Bolognese sauce
• 2 tbsp olive oil
• 1 onion, finely chopped • 1 carrot, finely chopped • 3 sticks celery, finely chopped • 2 cloves garlic, finely chopped • 8‒10 button or brown mushrooms, finely chopped (about 120g)
• 1 red capsicum, cored, deseeded and finely chopped (optional, or use store bought chargrilled capsicum)
• 1 tsp dried sage
• 1 tsp dried oregano
• 1½ tsp smoked paprika • salt and pepper
• ¼ cup red wine (optional)
• 2 x 400g cans chopped tomatoes in juice
• 2 cups vegetable stock
• ½ cup dried red lentils
• 1 tsp raw sugar
• 1‒2 cups water
To serve
• 500g dried spaghetti • finely chopped parsley
METHOD
1. Heat olive oil in a wide, deep saucepan or frying pan. Add the onion, carrot and celery and cook, stirring often, over medium-low heat until softened.
2. Next, add the garlic, mushrooms, red capsicum, sage, oregano and smoked paprika. Season with a good pinch of salt to help the mushrooms release their juices. Continue to cook, stirring from time to time until golden and fragrant, about 20 minutes.
3. Add the red wine, if using, and stir for a minute to allow the wine to evaporate. Add the tomatoes, vegetable stock, lentils and sugar, along with a little extra salt and pepper.
4. Simmer over low heat for 45‒60 minutes, stirring occasionally. After about 30 minutes, check more often and add water in half cup quantities (if needed) to stop the mixture from sticking or becoming too thick before the lentils and vegetables have cooked through.
5. When the sauce is cooked, it will be thick, glossy and richly flavoured. The lentils will have almost disappeared into the sauce, and the vegetables will be tender. Taste for seasoning.
6. Cook spaghetti according to packet directions and drain. Divide spaghetti and Bolognese sauce between warmed shallow bowls and finish with the parsley.